North Cyprus Cousine - Desserts and Pastries

Hellimli Borek (Halloumi Borek)

Ingredients

1/2 kg of flour
1 tablespoon of yoghurt
1 teaspoon of salt
1/2 litre of water
1 tablespoon of vegetable oil
Grated helloumi cheese
A bunch of fresh mint
1 egg
1/2 litre of sunflower oil
1 coffee cup of honey

Preparation

The dough is prepared and rolled out with a rolling pin. The filling mixture is prepared by mixing helluomi cheese, the egg and the chopped mint. This mixture is then placed over half of the thinly rolled out pastry about two centimeters apart and about as big as an egg. Then the lined mixture is covered using the other half of the pastry. Next, using a dough knife the pastry is cut into small squares. Then these square shaped `boreks` are fried in a pre-heated oil until they turn pink. Finally the cooked boreks are removed from the pan using a laddle and served with honey.

References
Albrecht, M. (1994), Turkish Cypriot and Mediterranean Cookery, Havellia Publishing, London.
Salaman, R., (1991), The Cooking of Greece and Turkey, Sainsbury Cookbooks, London.